I love sweet potatoes. Not only do they taste great, but they’re healthy as well! So when I saw recipes floating around stuffing them, I wondered why I hadn’t thought of it earlier! It’s so easy – just bake your sweet potatoes and scrape them out.
Mash in your yogurt and cream cheese to make it creamy.
Then stir in your other ingredients and restuff those potatoes!
Of course you’ll have leftover stuffing, just put in in a glass container to bake it, no worries. Top with cheese (if you’d like) and you have a yummy healthy meal that’s easy to take to work with you!
I came up with my own version – and I think it’s great. Next time, I think I’ll add a little chipolte to spice it up a bit.
Stuffed Sweet Potatoes
- 2 medium or large sweet potatoes
- 1 bag fresh baby spinach
- 1/4 cup plain yogurt
- 2 ounces light cream cheese (mine had fresh jalapenos in it)
- 1 C chickpeas
- 1 Vidalia onion
- 1/4 cup shredded Mexican cheese blend
- 1 tsp fajita seasoning mix
- salt and pepper to taste
Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender.
Cut sweet potatoes in half and let cool for 5-10 minutes. While sweet potatoes are cooling, sauté the onions in a little EVOO and the fajita seasoning mix over medium heat until translucent. Add fresh spinach and heat for 2-3 minutes, until spinach has cooked down. Set aside.
Scrape the sweet potato out of the peel, leaving a thin layer inside with the peel so that it can stand up on its own. Mash the sweet potato with the cream cheese and sour cream. Stir in chickpeas, spinach, and salt and pepper.
Fill each skin with the sweet potato mixture and top with shredded mexican cheese. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.